Description
A classic steak dish with a rich mushroom cream sauce, perfect for a special dinner.
Ingredients
Scale
- 2 beef steaks (filet mignon or sirloin, about 1 inch thick)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup brandy or cognac
- 1/2 cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Season steaks with salt and pepper.
- Heat oil in a pan over medium-high heat. Cook steaks for 3-4 minutes per side for medium-rare. Remove and set aside.
- In the same pan, add butter and sauté mushrooms until softened.
- Add garlic and cook for 30 seconds.
- Pour in brandy, let it simmer for 1 minute.
- Stir in heavy cream, mustard, and Worcestershire sauce. Simmer until slightly thickened.
- Return steaks to the pan, coat with sauce, and cook for 1 minute.
- Sprinkle with parsley before serving.
Notes
- Use a well-heated pan for a good sear.
- Adjust cooking time for desired doneness.
- Substitute brandy with beef broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: steak, mushroom, cream sauce, french cuisine